Old-Fashioned Cornbread

It took me a few years and several brands of cornmeal and many recipes to finally find one that everyone in my family loved. Now I have friends who ask for “Hallee’s cornbread” and friends who come for dinner whose children want to know if they’re having “Hallee’s Special Cornbread!”

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Prep Time 10

Cook Time 20

Servings: 12

Course: Bread

Cuisine: Southern

Calories: 139

Ingredients Method Nutrition Notes

Ingredients

1 cup yellow cornmeal (I used to only use House Autry brand, and now I grind popcorn)
1 cup flour (I’ve used whole wheat or unbleached; both were very successful, and I’ve even mixed the two with success)
1 tablespoon sugar (I’ve used brown sugar and honey with success)
1 teaspoon Kosher or sea salt
1 tablespoon baking powder
2 eggs
1 ¼ cups whole milk
2 tablespoons oil (no one liked it when I used extra virgin olive oil; I use safflower or canola)

Method

Heat oven to 425 degrees F.
Grease the pan.
Mix the dry ingredients. Make a well in the dry batter.
Add the wet ingredients and mix gently with a whisk until smooth.
Pour into the prepared pan.
Bake 15 to 20 minutes.

Nutrition

Calories: 139kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 321mgPotassium: 102mgFiber: 2gSugar: 2gVitamin A: 81IUCalcium: 97mgIron: 1mg

Notes

Serve warm with real butter and honey.

I use a 9-inch square pan, or I also use a cast-iron corn muffin pan.

High in phosphorus and selenium.

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Old-Fashioned Cornbread